Yield: 1 servings
Measure | Ingredient |
---|---|
6 tablespoons | Butter |
2 tablespoons | Shallot;finely chopped |
3 \N | Carrot;chunked;med. |
¾ pounds | Parsnip;chunked |
3 cups | Chicken Broth |
½ cup | White Wine;dry |
½ cup | Cream;heavy |
¼ cup | Chives;chopped |
In a 3 - 4 quart pan, melt 2 tablespoons butter over medium heat.
Add shallots and cook until translucent, stirring occasionally. Add carrots, parsnips and chicken broth. Bring to a boil and simmer until vegetables are easily mashed - about 15 minutes.
Process mixture in processor until smooth. Return to pan, add wine and cream. Heat until steaming. Dot soup with remaining butter and garnish with chives.